Category Archives: Lady Barnett’s Cookbook

Oeufs Mollet or Soft Boiled Eggs Mornay

Another book bought on last year’s Highland trip was Lady Barnett’s Cookbook Lady Barnett's Cookbook front coverby Isobel Barnett, a successful, educated middle class woman who married a successful middle class, educated man who was knighted and whose title was used by his spouse to further her career. Yes, this is a celebrity cookbook, 1960s-style.While the airbrushed version of her life appears on the dust jacket in CV form (click on image to enlarge). The internet tells a story which induced my co-bloggeuse to exclaim ‘Oh, she’s tragic!’  (though far more sympathetic than Premiership footballer who pinch supermarket doughnuts).

Lady Barnett's Cookbook back cover CVThis book is something of a mixed bag. It’s a guide to entertaining for people who already have a large encyclopedia-type cookbook and are now seeking to bless others with their efforts. I wonder how much it owes to the personal tastes of its author and her guests? Some dishes seem like a genuine treat, others are more along jelly, cream and bananas lines. (Actually, what am I talking about? If someone served me jelly, cream and bananas, I would probably kiss them.)

soft eggs oeufs mollet recipe 1soft eggs oeufs mollet recipe 2

soft eggs mornay oeufs mollet bechamel spinach recipe

(The ‘more out-of-the-ordinary’ way of using them ‘a l’Indienne’ i.e with curry sauce. No.)

According to my (admittedly limp) grasp of food hygiene, eggs should either be hot or cold, so please don’t keep them in warm, salted water. Salmonella is a real downer, or so I’ve heard.

soft eggs oeufs mollet mornay

This dish may seem like something one might put together from bits found at the back of the fridge (a couple of eggs, a bit of bechamel, some greens where it doesn’t matter if they’re a bit old because they’re going to be wilted, chopped and covered in hot cheese) but it results in something filthily delicious and incredibly filling. I had it as was, but you might want a triangle or two of crisp toast on the side. Recommended now the nights are miserable.

soft eggs oeufs mollet mornay with bechamel sauce

Mollet’ed by Elly

ETA: I have just only just realised that I could see her in her prime – voila! A clip of What’s my Line from 1955. Enjoy!